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Managing Day - to - DayOperations 日常運營管理 l??Supervises and manages employees. Manages allday - to - day operations. Understands employee positions well enough toperform duties in employees' absence. 監(jiān)督和管理員工。負(fù)責(zé)所有日常運營工作。充分了解員工崗位，以便在員工缺勤時能履行其職責(zé)。 l??Maintains service and sanitation standards inrestaurant, bar/lounge and room service areas. 維持餐廳、酒吧 / 酒廊及客房服務(wù)區(qū)域的服務(wù)和衛(wèi)生標(biāo)準(zhǔn)。 l??Reviews staffing levels to ensure that guestservice, operational needs and financial objectives are met. 評估人員配置水平，確保滿足客戶服務(wù)、運營需求和財務(wù)目標(biāo)。 Leading Food andBeverage Team 領(lǐng)導(dǎo)餐飲團(tuán)隊 l??Utilizes interpersonal and communicationskills to lead, influence, and encourage others; advocates soundfinancial/business decision making; demonstrates honesty/integrity; leads byexample. 運用人際交往和溝通技巧來領(lǐng)導(dǎo)、影響和鼓勵他人；倡導(dǎo)合理的財務(wù) / 商業(yè)決策；展現(xiàn)誠實正直的品質(zhì)；以身作則。 l??Encourages and builds mutual trust, respect,and cooperation among team members. 鼓勵并在團(tuán)隊成員之間建立相互信任、尊重與合作。 l??Serves as a role model to demonstrateappropriate behaviors. 充當(dāng)榜樣，展示恰當(dāng)?shù)男袨榕e止。 l??Identifies the developmental needs of othersand coaches, mentors, or otherwise helps others to improve their knowledge orskills. 識別他人的發(fā)展需求，并通過指導(dǎo)、輔導(dǎo)或其他方式幫助他人提升知識或技能。 l??Develops specific goals and plans toprioritize, organize, and accomplish your work. 制定具體目標(biāo)和計劃，以確定工作的優(yōu)先級、進(jìn)行組織安排并完成工作。 l??Ensures and maintains the productivity levelof employees. 確保并維持員工的工作效率。 l??Provides the leadership, vision and directionto bring together and prioritize the departmental goals in a way that will beefficient and effective. 提供領(lǐng)導(dǎo)力、愿景和方向，整合部門目標(biāo)并確定其優(yōu)先級，以實現(xiàn)高效和有效的運作。 l??Ensures compliance with all food &beverage policies, standards and procedures by training, supervising, follow -up and hands - on management. 通過培訓(xùn)、監(jiān)督、跟進(jìn)和親身管理，確保遵守所有餐飲政策、標(biāo)準(zhǔn)和程序。 l??Ensures compliance with all applicable lawsand regulations. 確保遵守所有適用的法律法規(guī)。 l??Ensures compliance with food handling andsanitation standards. 確保遵守食品處理和衛(wèi)生標(biāo)準(zhǔn)。 l??Ensures staff understands local, state andFederal liquor laws. 確保員工了解當(dāng)?shù)?、州和?lián)邦的酒類法律。 l??Establishes and maintains open, collaborativerelationships with employees and ensures employees do the same within the team. 與員工建立并維持開放、協(xié)作的關(guān)系，并確保團(tuán)隊成員之間也如此。 l??Establishes guidelines so employeesunderstand expectations and parameters. 制定指導(dǎo)方針，讓員工了解期望和工作范圍。 l??Monitors alcohol beverage service incompliance with local laws. 監(jiān)督酒水服務(wù)，確保其符合當(dāng)?shù)胤伞?Ensuring ExceptionalCustomer Service 確保卓越的客戶服務(wù) l??Provides services that are above and beyondfor customer satisfaction and retention. 提供超越常規(guī)的服務(wù)，以提高客戶滿意度和忠誠度。 l??Improves service by communicating andassisting individuals to understand guest needs, providing guidance, feedback,and individual coaching when needed. 通過溝通和幫助員工了解客戶需求，在必要時提供指導(dǎo)、反饋和個別輔導(dǎo)來提升服務(wù)質(zhì)量。 l??Manages day - to - day operations, ensuresthe quality, standards and meets the expectations of the customers on a dailybasis. 管理日常運營，確保每天的服務(wù)質(zhì)量、標(biāo)準(zhǔn)符合客戶期望。 l??Displays leadership in guest hospitality,exemplifies excellent customer service and creates a positive atmosphere forguest relations. 在接待客人方面展現(xiàn)領(lǐng)導(dǎo)力，樹立卓越客戶服務(wù)的典范，營造積極的客戶關(guān)系氛圍。 l??Empowers employees to provide excellentcustomer service. 賦予員工提供優(yōu)質(zhì)客戶服務(wù)的能力。 l??Acts as the guest service role model for therestaurants, sets a good example of excellent customer service and creates apositive atmosphere for guest relations. 擔(dān)任餐廳客戶服務(wù)的榜樣，樹立優(yōu)質(zhì)客戶服務(wù)的良好范例，營造積極的客戶關(guān)系氛圍。 l??Handles guest problems and complaints. 處理客人的問題和投訴。 l??Meets with guests on an informal basis duringmeals or upon departure to obtain feedback on quality of food and beverage,service levels and overall satisfaction. 在客人用餐期間或離開時以非正式方式與客人交流，獲取關(guān)于餐飲質(zhì)量、服務(wù)水平和整體滿意度的反饋。 l??Ensures corrective action is taken tocontinuously improve service results. 確保采取糾正措施，持續(xù)提升服務(wù)效果。 l??Incorporates guest satisfaction as acomponent of departmental meetings with a focus on continuous improvement. 將客戶滿意度納入部門會議內(nèi)容，重點關(guān)注持續(xù)改進(jìn)。 l??Manages service delivery in outlets to ensureexcellent service from point of entry to departure (e.g., greeting fromhostess, speed of order taking and food and beverage delivery, fulfillment ofspecial requests, collection of payment & invitation to return). 管理各營業(yè)點的服務(wù)提供，確保從客人進(jìn)門到離開都能提供優(yōu)質(zhì)服務(wù)（例如，女招待的問候、點單和餐飲送達(dá)的速度、特殊要求的滿足、收款以及邀請客人再次光臨）。 Managing and ConductingHuman Resource Activities 管理和開展人力資源活動 l??Provides guidance and direction tosubordinates, including setting performance standards and monitoringperformance. 為下屬提供指導(dǎo)和方向，包括設(shè)定績效標(biāo)準(zhǔn)和監(jiān)控績效。 l??Identifies the educational needs of others,develops formal educational or training programs or classes, and teaches orinstructs others. 識別他人的教育需求，制定正式的教育或培訓(xùn)計劃或課程，并進(jìn)行授課或指導(dǎo)。 l??Ensures employees are treated fairly andequitably. Strives to improve employee retention. 確保員工受到公平公正的對待。努力提高員工留存率。 l??Ensures employees receive on - going trainingto understand guest expectations. 確保員工接受持續(xù)培訓(xùn)，以了解客人的期望。 l??Solicits employee feedback, utilizes an"open door" policy and reviews employee satisfaction results toidentify and address employee problems or concerns. 征求員工反饋，采用 “開放門” 政策，查看員工滿意度結(jié)果，以識別和解決員工的問題或關(guān)切。 l??Strives to improve service performance. 努力提升服務(wù)績效。 l??Ensures recognition is taking place acrossareas of responsibility. 確保在各職責(zé)范圍內(nèi)都能對員工的工作給予認(rèn)可。 AdditionalResponsibilities 其他職責(zé) l??Provides information to supervisors, co -workers, and subordinates by telephone, in written form, e - mail, or inperson. 通過電話、書面形式、電子郵件或當(dāng)面向上級、同事和下屬提供信息。 l??Analyzes information and evaluating resultsto choose the best solution and solve problems. 分析信息并評估結(jié)果，以選擇最佳解決方案并解決問題。 l??Assists servers and hosts on the floor duringmeal periods and high - demand times. 在用餐時段和需求高峰期在現(xiàn)場協(xié)助服務(wù)員和接待員。 l??Recognizes good quality products andpresentations. 識別優(yōu)質(zhì)產(chǎn)品和展示。 l??Supervises daily shift operations in absenceof DOFB. 在餐飲總監(jiān)不在時監(jiān)督日常班次運營。 l??Oversees the financial aspects of thedepartment including purchasing and payment of invoices. 監(jiān)督部門的財務(wù)方面，包括采購和發(fā)票支付。